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When Hanger Strikes

  • Writer's pictureMari

Creamed Spinach and Mushroom and Polenta

Grits, polenta, savoury oatmeal, I looooove a savory porridge for breakfast. While polenta isn't typically a breakfast meal, I normally only make it in the morning for breakfast with a sunny side egg on top. This versatile creamed spinach and mushroom polenta is the perfect, creamy, hearty, savoury addition to any meal as a side dish, or, if you're like me, can be enjoyed for breakfast.


Creamed Spinach and Mushroom Polenta

Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4 servings


  • 2 tbs butter, divided

  • 1 tbs olive oil

  • 2 cup mushrooms, sliced (use any kind)

  • 3 cloves garlic, minced

  • 2 cup spinach, shredded

  • 2 tbs heavy cream

  • 3 cups water

  • 1 cup milk

  • 1 tbs vegetable bouillon paste (sub 1/2 vegetable bouillon cube)

  • 1 - 1 & 1/4 cup cornmealmedium or coarse ground (start with 1 cup, whisk in more if desired)

  • Salt as needed

  • Black pepper

  • Parmesan cheese


  1. Heat up a medium sized pot over medium heat. Add 1 tbs of butter and the olive oil. Once hot, add the mushroom.

  2. Cook the mushroom down until they are dark brown and crispy and all moisture has been released, 5-7 minutes. Add the garlic and sauté another 30 seconds, then add the spinach. Once the spinach has wilted down (should only take 30-45 seconds) add a pinch of salt and black pepper and the heavy cream. Stir for another minute until the cream has absorbed into the mushroom mixture, then remove the contents of the pan into a bowl. Reserve for later.

  3. To the same pot, add the water, milk, a generous pinch of salt, and the bouillon. Stir well and allow the liquid to come up to a simmer. Once it starts to simmer, slowly whisk in the 1 cup of the cornmeal. Turn the heat down to medium low and allow to cook until the polenta has thickened and is tender. Depending on the grind of the cornmeal, this could take anywhere from 5-15 minutes. If you used a medium or coarse grind polenta, it should take about 10-15 minutes. Make sure to whisk often to avoid lumps.

  4. Whisk or stir the creamed mushroom and spinach mixture back into the polenta. If you want a thicker polenta, you can whisk in a tablespoon of cornmeal at a time until it reaches your desired consistency. Remoce from heat and stir in the Parmesan cheese. Serve immediately. I like to eat it with a fried egg and minced chives on top.


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